I try to be as adventurous as I can with the kids lunches. Summertime is easy - we try all sorts of new things because I have the time to research them and try them out. However, it seems like we fall into the same ruts throughout the school year, and lunch becomes something we have to do rather than look forward to.
Around this time each year, I start my annual "freezer fill" - new recipes that can be easily frozen and popped into the oven on busy school weeknights. As I sat pouring over recipe books and magazines, A had a great idea. What if we do the same for lunches? What if we spend the last two weeks of summer trying out new lunch ideas - great salads and sandwiches that are easy to shop for and prepare on the weekends.
I decided to give it a try. The first was a HIT. I wasn't sure how well it would go over, to be honest. Both of my kids love mild, coconut curry, but they've never had a stronger yellow curry. However, I think the grapes lured them in. And because I have both the Pampered Chef Rockcrok and Round Covered Baker, I can easily make cooked chicken in half the time in the microwave. (I know it sounds gross, but it totally works.) If you don't have one, you can just bake the chicken in the oven and let it cool before putting the salad together.
You need:
1 tbsp. mayonnaise
1/4 c. plain yogurt
2 tbsp. mango chutney
1/4 c. chopped fresh cilantro
2 tsp. mild curry powder
1/2 tsp. salt
2 c. chopped or shredded cooked chicken
1/2 c. diced celery
1/2 c. halved red grapes
In a medium bowl, stir together the first six ingredients. Mix well. Add the chicken, celery, and grapes. Stir to combine. Chill and serve on its own or in a sandwich!
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